Limits
Total oven, bench or cook minutes you can spend. Zero means no limit.
Most you will spend on ingredients for a day's prep. Zero means no limit.
Used only to turn a daily gain into a monthly one.
Item 1
Full price a customer pays.
Ingredients, packaging and the labor you count per unit.
Day-old price, staff meal credit or resale. Zero if it is thrown away.
Only matters if you set a minutes limit above.
Separate days with spaces. Put + after a day you sold out, like 51+, because that day's real demand was higher.
Optional. Shows what the best plan gains over this.
Item 2
Full price a customer pays.
Ingredients, packaging and the labor you count per unit.
Day-old price, staff meal credit or resale. Zero if it is thrown away.
Only matters if you set a minutes limit above.
Separate days with spaces. Put + after a day you sold out, like 51+, because that day's real demand was higher.
Optional. Shows what the best plan gains over this.
Item 3
Full price a customer pays.
Ingredients, packaging and the labor you count per unit.
Day-old price, staff meal credit or resale. Zero if it is thrown away.
Only matters if you set a minutes limit above.
Separate days with spaces. Put + after a day you sold out, like 51+, because that day's real demand was higher.
Optional. Shows what the best plan gains over this.
Item 4
Full price a customer pays.
Ingredients, packaging and the labor you count per unit.
Day-old price, staff meal credit or resale. Zero if it is thrown away.
Only matters if you set a minutes limit above.
Separate days with spaces. Put + after a day you sold out, like 51+, because that day's real demand was higher.
Optional. Shows what the best plan gains over this.
Item 5
Full price a customer pays.
Ingredients, packaging and the labor you count per unit.
Day-old price, staff meal credit or resale. Zero if it is thrown away.
Only matters if you set a minutes limit above.
Separate days with spaces. Put + after a day you sold out, like 51+, because that day's real demand was higher.
Optional. Shows what the best plan gains over this.
Item 6
Full price a customer pays.
Ingredients, packaging and the labor you count per unit.
Day-old price, staff meal credit or resale. Zero if it is thrown away.
Only matters if you set a minutes limit above.
Separate days with spaces. Put + after a day you sold out, like 51+, because that day's real demand was higher.
Optional. Shows what the best plan gains over this.
Item 7
Full price a customer pays.
Ingredients, packaging and the labor you count per unit.
Day-old price, staff meal credit or resale. Zero if it is thrown away.
Only matters if you set a minutes limit above.
Separate days with spaces. Put + after a day you sold out, like 51+, because that day's real demand was higher.
Optional. Shows what the best plan gains over this.
Item 8
Full price a customer pays.
Ingredients, packaging and the labor you count per unit.
Day-old price, staff meal credit or resale. Zero if it is thrown away.
Only matters if you set a minutes limit above.
Separate days with spaces. Put + after a day you sold out, like 51+, because that day's real demand was higher.
Optional. Shows what the best plan gains over this.
An item needs a price and at least three days of sales. Leave the rest blank to leave it out.
Result
Questions owners ask
How many croissants, loaves or dishes should I prep each day?
Prep up to the point where the next unit is no longer worth making: the chance it sells times the profit from selling it must still beat the loss if it is left over. This is the newsvendor rule. The tool applies it unit by unit to your own daily sales, so a high-margin item that rarely sells out gets a generous prep and a low-margin one gets a lean prep.
Why mark the days I sold out with a plus sign?
On a sell-out day you only learn that demand was at least what you sold. Treating it as the true demand makes you under-prep forever. The tool treats such a day as a lower bound and re-estimates the demand curve with the Kaplan-Meier method used in survival analysis.
What if a limit like oven time or cash binds?
Set the minutes or the cash. The tool ranks every extra unit by profit per share of the limit and takes the best first, so scarce oven time goes to the items that earn the most from it. With a limit the plan is a ranking heuristic, close to best but not guaranteed exact.
Does it know about weekdays, weather or events?
No. It uses the days you paste. For a Saturday plan paste only Saturdays. Seasonality, promotions, weather and events are yours to adjust for.
Is this food-safety, accounting or business advice?
No. It is arithmetic on figures you type. Food-safety holding times, discount rules and donation programs vary; check with your local authority and a qualified advisor.
Not decided
Weekday, weather and event effects, demand that depends on what else is on the shelf, substitution between items, food-safety holding times, spoilage that starts before the day ends, and how a stock-out affects tomorrow's customers. Each day is treated as an independent draw from the past days you paste.
Related tools: the bakery production scheduler, the seasonal buy quantity optimizer and the shift-cover optimizer.